Fächerkartoffeln mit Nussbutter

Ingredients

• 4 large potatoes (≈150-180 g)
• Salt
• 3 Garlic cloves
• 2 rosemary sprigs
• 30 g peeled walnuts
• 30 g peeled hazelnuts
• 30 g peeled macadamia nuts
• 2 tbsp olive oil
• 60 g Butter

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for 25 minutes. Drain and let steam off. Peel the garlic and slice thinly. Wash the rosemary, shake dry, pluck half the needles and finely chop. Roughly chop the nuts. Score the potatoes 3/4 depth into slices.

2. 2.

   Heat the oil and butter in a pan and brown the potatoes with the garlic, chopped rosemary, rosemary sprig, and nuts all around, drizzling with nut butter repeatedly. Arrange on a plate and serve.